Tag Archives: cinnamon

APPLE CRANBERRY CAKE WITH CINNAMON FROSTING

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APPLE CRANBERRY CAKEApple – Cranberry – Clementine – Cinnamon… These are the necessary key words to make you want to bake this elegant Christmas cake.

Nothing beats a smoothly frosted cake semi-naked look, I promise you it’s so easy to prepare anyone should give it a chance.

I couldn’t resist, but taking photos from different angles and post them on all of my social medias accounts.

I have tried many recipes for the festive season. I hope I’ll get the chance to share them all, since all of my spare time lately has been spent on Christmas shopping hearing Georges Michael and Mariah Carrey songs on repeat.

APPLE CRANBERRY CAKE WITH CINNAMON FROSTING FLAVOR

Ingredients

  • 1 cup whipping cream
  • 1 teaspoon ground cinnamon
  • 200g unsalted butter (at room temperature)
  • 1 ½ cup sugar
  • 4 eggs
  • 1tsp vanilla
  • 4 cups flour, sifted
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ¼ cup Clementine juice
  • ¼ cup dried cranberries
  • 1-2 red apples, cored and sliced (skin on)
  • 1 tsp brown sugar
  • ½ tsp cinnamon
  • 1tbsp limoncello

Preparation

  1. To make the frosting, add 1 teaspoon of cinnamon to the whipping cream and whisk on high speed for 3 minutes or until fluffy. Refrigerate.
  2. Preheat oven to 175° C. Butter and flour a cake pan.
  3. Beat butter and sugar together until light and fluffy, add eggs, vanilla, flour, baking powder, baking soda and salt.
  4. Pour Clementine juice gradually while mixing and scraping down the bowl with a spatula as you go. Turn off the mixer and fold in the cranberries.
  5. Pour the batter in the cake pan and decorate with the apple slices arranging them close together and overlapping on top of the batter.
  6. Mix brown sugar and cinnamon together and sprinkle this over the apples. Drizzle with limoncello liqueur (or lemon juice).
  7. Bake for 45-55 minutes. Cake is done when a toothpick inserted in the center comes out clean.
  8. Cool the cake in the pan on a wire rack.
  9. Frost the cake with your chilled cinnamon icing. Sprinkle with icing sugar. Decorate with cinnamon sticks, kumquat and fresh cranberries, if desired.
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Spicy Hot Chocolate

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SpicyHotChocolateIMG_9585.JPG

After skiing in the wind for five hours straight, I was chilled to the marrow and all I could think of was my special spicy version of hot chocolate.

This chocolaty monster will make you swoon! Think of the cocoa and all the spices that contains this drink that promote cardiovascular health and boost the immunity. It is rich, I know, but absolutely marvelous!

Feel free to play with the amounts of the ingredients to suit your own taste:)

Stay warm!

Spicy Hot Chocolate

Ingredients

•2 cups milk (preferably almond milk)
•½ tsp ground cinnamon
•¼ tsp nutmeg
•¼ tsp chili powder
•2 tbsp brown sugar
•2 mini chili peppers
•3 tbsp unsweetened cocoa powder
•¼ cup 70% dark chocolate, chopped
•Pinch of salt

Preparation
1. In a medium saucepan, bring milk, cinnamon, nutmeg, chili powder and sugar to a boil.
2. Slit the chili pepper lengthwise and stir in.
3. Whisk in cocoa powder, chocolate and salt, let simmer until mixture is frothy.
4. Discard the chili peppers and divide drink among 2 cups and garnish with mini marshmallows or cinnamon sticks if desired.

Bamia w Riz / Lamb and Okra Stew

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MayaOryan-Okra with Rice

The Taste of Marjeyoun is a cookbook by Dina Bayoud Kohl and published by Tamyras. I was lucky enough to meet the author last October and purchase my signed copy of her book.

My dad’s lifelong love was his hometown Marjeyoun where he was born. Despite the fact that he moved to Beirut with his parents at a very young age, he always speaks fondly about his town, the people, the culture and the food.

Dina’s recipes are so authentic and easy to apply. They are like many Lebanese recipes exquisite and rich with healthy ingredients from pulses to vegetables to aromatic herbs like thyme, parsley and mint. I enjoyed trying many of them and results were always successful.

I particularly felt in love with the beef and okra stew recipe, healthy, refined and simply delicious. I may have changed a couple of steps on how Dina Bayoud Kohl makes it, but stayed loyal to the ingredients.

I’m reliving my dad’s tasty food with every bite I take! Live Love Marjeyoun:)

Ingredients:

• 2 tbsp vermicelli
• 2 cups long grain rice
• 800g Frozen Baby Okra
• 3 tbsp fresh lemon juice
• 2 tbsp sunflower oil
• 2 medium Onions, finely chopped
• 5-6 Garlic cloves, crushed
• 500g Lamb meat, cubes
• 1tsp ground cinnamon
• 450g tomatoes, crushed
• 2 tbsp Tomato Paste
• ¼ tsp allspice
• Salt, to taste

Preparation:
1. Sauté the vermicelli in 1 tablespoon of vegetable oil then add the rice and cook according to package instructions.
2. In a large bowl drizzle lemon juice over okra and set aside.
3. In a large pot, heat oil and sauté onions and garlic for about 5 minutes or until wilted and golden, stirring constantly. Add the meat and cinnamon and brown for about 5-7 minutes.
4. Add the tomatoes over low-medium heat and 1 liter of water and let it simmer.
5. Add the okra, tomato paste, allspice and salt and cook covered for about 20 minutes or until the okra is cooked through. Uncover and simmer for another 10 minutes and until the sauce slightly thickens. Serve with vermicelli rice.

Cranberry Stollen

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Stollen.jpg

I love our Christmas family gatherings and all the good food that comes in between. This year I wanted to change from my ginger cookies giveaways and made cranberry bread instead. What’s better than a Stollen recipe!

The origin of this bread is German and traditionally baked during Christmastime. Sweetened with honey and packed with dried fruits, this recipe contains no sugar. I wrapped each loaf with Christmas papers and twines, the presentation and the taste were amazing.

Merry Christmas to all and happy baking during the holidays!

Follow me on Instagram @oryanmaya

Ingredients

1 cup dried cranberries

1 cup dried raisins

¼ cup fresh orange juice

1 tbsp cointreau        

 

1 tbsp active dry yeast

¼ cup lukewarm milk

2 tsp honey

1 cup all-purpose flour

 

½ cup/100g unsalted butter, softened

1/3 cup honey

1 large egg, beaten

1 tbsp grated orange zest

½ cup peeled, slivered almonds

3 to 4 cups all-purpose flour

1 tsp salt

 

2 tbsp unsalted butter, melted

2 tbsp granulated sugar

2 tsp ground cinnamon

 

Preparation

  1. Place the dried fruits in a bowl and drizzle with orange juice and liquor. Stir the mixture to coat and set aside.
  2. In another bowl sprinkle the yeast with warm milk and wait until it rises and makes a good head of froth (about 10 minutes). Add honey and flour and set aside for another 15 minutes.
  3. In the mixer bowl, add the cranberries and raisins, the yeast mixture, butter, honey, egg, orange zest, almonds and salt. Start mixing adding the flour gradually, half cup at a time until the dough starts to pull away from the sides of the bowl and is smooth and elastic.
  4. Wrap the dough in an oiled plastic film and cover with a damp tea towel. Leave to rise in a warm place for 1 hour, or until doubled in volume.
  5. Knock back the dough and divide into 2 portions. Shape each portion into an oval; alternatively roll the dough in one large loaf without dividing it. Glaze with melted butter and sprinkle with the sugar and cinnamon.
  6. Line the baking sheet with parchment paper, place carefully the dough, cover with tea towel and leave again to rise for another 45 minutes to 1 hour.
  7. Preheat the oven to 185 degrees C/ 365 degrees F for 10 minutes. Place the dough in the middle rack of the oven and bake for 25-30 minutes. If using thermometer the internal temperature of the bread should reach approximately 90 degrees C (190 degrees F).
  8. Remove from the baking sheet and place on a rack to cool.

Apple Tart

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AppleTartby Maya Oryan

It’s raining again and I’m kind of sick of it. I’m so happy I booked my vacation to sunny Dubai and this is my light at he end of the tunnel. By coincidence I read this morning an old post written by Ishita, a Dubai based blogger, whom I met 15 months ago at FBC. Her story conjured up a decade of tinsel memories lived in a city I still call my second home.

Back to the main task and through this mission of cooking from whatever available ingredients at home, I spot my red apples starting to loose glam. I thought, why not use my frozen piecrust and bake this no-fail easy recipe that anyone should give a try. The blend of cinnamon with fresh apples, tangy lemon, and vanilla ice cream makes of it a true delight in every spoonful.

And don’t forget each baked pie is a labor of love:)

Apple Tart

Ingredients

  • 250g/1 ready-rolled frozen shortcrust pastry (or pâte sablée), just thawed
  • 6 large red apples, peeled, cored and sliced
  • ½ cup light brown sugar
  • ½ tsp cinnamon (more or less, to taste)
  • 3 tbsp limoncello (if not available lemon juice}
  • 1 egg, lightly beaten
  • Caramel sauce, to drizzle (optional)

 Preparation

  1. Combine apples, sugar, cinnamon and juice in a bowl and cover. Allow to macerate for half an hour.
  2. Pre-heat oven to 180°C.
  3. Roll out dough on floured surface. Transfer to pie dish. Trim excess and flute the sides. Pierce crust all over with a fork.
  4. Arrange apple slices decoratively over the crust –pour remaining syrup over all.
  5. Brush the edges of the pastry with egg.
  6. Bake for 25-30 minutes or until golden. Drizzle with some caramel and serve warm or at room temperature with vanilla ice cream.

To prepare your own crust try Martha Stewart short crust dough

Creamy Hot Chocolate With Cinnamon

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Hot Chocolate by Maya Oryan

My Christmas shopping started in Paris, I was there just 2 weeks before Christmas, it was the perfect time of the year to visit the city and enjoy its chic boutiques, festive decorations and fairy lights.

I stayed in the 16th arrondissement, not too far from Trocadero and Eiffel tower, despite the cold weather I made sure to walk every day outside and take a hot chocolate break in one of the Parisian gourmet cafés to warm my hands and satisfy my taste buds.

Paris is where the best hot chocolate is found! Enriched with a little cream or milk, Parisian hot chocolate is served thick, velvety and rich. The luxury comes from the excellent quality chocolate concoctions they add.

Cocoa contains flavonoids, antioxidant-rich pigments that relax blood vessels and promote cardiovascular health, but also if consumed in large quantities it can expand my waistline, therefore I like to flavor my drink with cinnamon or vanilla and drink it in an espresso-size cup.

Traveling with my lifetime friend Nidal!!

Time for a selfie with my lifetime friend Nidal!!

Creamy Hot Chocolate With Cinnamon 

Ingredients

  • 2 cups unsweetened almond milk (or cow milk)
  • ¼ tsp ground cinnamon (or more)
  • 3 tbsp unsweetened cocoa powder
  • ¼ cup 70% dark chocolate, chopped
  • 2 tbsp brown sugar
  • Pinch of salt (preferably fleur de sel)

Preparation

  1. Bring milk and cinnamon to a boil. Let simmer over low heat for 5 minutes.
  2. Whisk in vigorously cocoa powder, chocolate, sugar and salt, until mixture is frothy.
  3. Divide among 2 mugs and garnish with mini marshmallows or cinnamon sticks if desired.

ITALIAN APPLE CAKE

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ItalianAppleCake-MayaOryan

It is said that we spend around the third of our life sleeping; I would love to know how much am I spending mine baking.

I love baking. Whether it’s sweet or savor, my pupils just grow larger in front of almost any kind of food coming out of the oven.

Yesterday I baked an apple cake and witnessed it coming out my kitchen triumphantly smelling like heaven.

I had my family over for my yearly Christmas party. I love our get-together, it’s warm and joyful. Kids were delighted with all the new gifts waiting for them under the Christmas tree and we, “grown-ups”, were happy drinking and eating merrily. A day to remember! Also was my cake☺

My daughters Kaia and Axel

My daughters Kaia and Axel

ITALIAN APPLE CAKE

Ingredients

  • 100g butter (at room temperature)
  • ¾ cup sugar
  • 2 eggs
  • 1tsp vanilla
  • 2 cups flour, sifted
  • 1tsp baking powder
  • ¼ tsp salt
  • 4tbsp milk
  • 3 sweet apples such as gala or golden, cored and sliced (skin on)
  • 1 tsp brown sugar
  • ½ tsp cinnamon
  • 1tbsp limoncello

Preparation

1. Preheat oven to 180° C. Butter and flour a 22cm round cake pan.

2. In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, add eggs, vanilla, flour, baking powder and salt.

3. Pour milk gradually while mixing and scraping down the bowl with a spatula as you go.

4. Pour the batter in the cake pan and decorate with the apple slices arranging them close together and overlapping on top of the batter.

5. Mix brown sugar and cinnamon together and sprinkle this over the apples. Drizzle with limoncello (or lemon juice).

6. Bake for 40-45 minutes. Check early, cake is done when a toothpick inserted in the center comes out clean.

5. Cool the cake in the pan on a wire rack.

6. Serve with vanilla ice cream if desired.

Traditional Style Meghleh

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For Chloe and Ella

My close friends Carole and Elie recently have been blessed with two beautiful girls! Newborn babies are like angels with their tiny fingers and tiny everything:) What an amazing feeling, incapable of expressing in words. I know, because I’m a mother of 2 girls too. My love for Kaia and Axel is growing bigger every day. They are my whole world! They make my heart melt away especially in the morning when they come to our bed with their messy hair on their faces and cute nightdresses.

“I’m so happy for you Carole, your heart will melt away too when Chloe will hold to your pinky and when Ella will start squeezing you tightly. I wish them a happy life, God bless them and let them always be healthy, safe and sound”.

Now back to our Lebanese heritage, Meghleh is the dessert we offer when relatives and friends are over to congratulate parents for the birth of their baby. It is also served on Christmas to celebrate the glorious birth of Jesus Christ.

A powder rice based treat spiced with cinnamon, caraway and aniseed powder. A very special taste different from any other dessert I know and full with flavor sensations. I love it more when topped with nuts, it makes it look more appealing and taste delish.

My kitchen today is a far better place with the smell of Meghleh cooking!

Welcome Chloe and Ella, this one goes for you!

Traditional Lebanese Meghleh

Ingredients

  • 1 cup powder rice
  • 1 1/2 cup sugar
  • 7 to 8 cups water
  • 1 tbsp cinnamon ground
  • 1 tbsp aniseed powder
  • 1 tbsp caraway powder

To garnish 

  • Coconut powder
  • Walnuts (soaked)
  • Almonds (soaked)
  • Pine nuts (soaked and peeled)
  • Pistachios (soaked and peeled)

Preparation

  1. In a large saucepan dissolve rice powder and sugar in water, add spices and bring to a boil stirring constantly with a wooden spoon until mixture thickens or about 15 to 20 minutes.
  2. Spoon the mixture evenly in serving cups.
  3. Serve cold, covered with grated coconut and nuts. (It’s better to garnish just before serving)